When it comes to spaghetti, you can’t top Mother Nature. Also known as Calabash Squash, this yellow oval-shaped squash conveniently comes in a variety of weights and is simply prepared by baking it in its own compostable package… its skin! This is a whole food, plant-based dish everyone will love with no added oil and loads of nutrition. The fresh Tomato Basil Salsa is quick and easy to make and can be eaten hot or cold.
Ingredients:
- 1 spaghetti squash, about 3 pounds
- 8 Roma tomatoes, chopped into 1/4-1/2-inch pieces
- 1.25 ounces fresh basil leaves, a large handful, chopped coarsely
- 1/2 cup walnuts, chopped not too fine
- 1/4 cup balsamic vinegar
- 3 medium cloves of garlic (about one tablespoon minced)
- Optional: season to taste with pepper and salt
Directions:
- Preheat the oven to 400°F.
- Wash squash and place on a baking sheet in the oven. The squash does not need to be cut or covered. Bake for about 1 hour until soft. Remove from oven, set aside.
- While the squash bakes, prepare the sauce. Place in a large bowl: Tomatoes, basil, walnuts, and garlic. Stir in the balsamic vinegar. Season to taste with salt and pepper if desired.
- When the squash is cool enough to touch, cut it in half, lengthwise. Carefully remove the seeds and discard. Gently scoop out the “spaghetti” and place in a large bowl. Spaghetti may be placed on a plate with the sauce added on top or both may be tossed together before serving. Serve hot or cold.